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Ingredients

• 1/4 cup extra-virgin olive oil
• 2 oz. fresh morel or other flavorful wild or ;cultivated mushrooms (about 6 large), rinsed ;quickly or wiped clean and halved, if large
• 1 leek, white and light green portions, rinsed ;well and finely julienned
• 2 oz. prosciutto, diced
• 1/4 tsp. red pepper flakes
• 1 bunch Swiss chard, about 3/4 lb., leaves finely ;shredded and stems cut into 1-inch pieces
• Salt, to taste
• 1 lb. asparagus, tough ends trimmed, spears cut into 1 1/2-inch lengths
• 1 cup fresh or frozen baby lima beans
• 1/2 tsp. coarse salt
• 1 lb. penne
• Grated zest of 1 lemon (about 2 tsp.)
• 1/2 cup grated or shaved pecorino romano cheese

Description

Morels, With Their Earthy Mushroom Flavor, Make This Spring Pasta Special. They Grow All Over The Northwest In The Spring But, As With Any Wild Mushrooms, You Should Refrain From Picking Them Unless You Are, Or Are With, An Expert Forager.

Williams-Sonoma